Smoky Devils

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A little smoked fish added to egg yolks gives a devilish savor to one of America's favorite party foods. Choose a sustainable fish like farm-raised rainbow trout or wild-caught salmon.

This is one time when you don't want to use super-fresh eggs, whose albumen (the egg white) clings tightly to the shell, making them very difficult to peel. Instead, use eggs that you've had for a week or so and the shell will come away cleanly.


  • 12 Organic Valley large eggs
  • 12 pound smoked rainbow trout (or smoked salmon)
  • 2 tablespoons minced chives (or green onions)
  • 5-6 tablespoons mayonnaise
  • 1 12 tablespoons Dijon mustard
  • 2 pinches cayenne
  • salt & pepper to taste


Cover eggs with cold water in saucepan; bring to boil, turn off the heat, cover pan, and let stand 9 minutes. Cool eggs in ice water.

Peel eggs then cut them in half lengthwise. Discard the yolks from four of the eggs (or use them in another recipe, perhaps to garnish a salad or side vegetable). Place the remaining yolks in a bowl.

Remove skin and bones from smoked fish. Work through the flesh with a fork to be sure you've removed all the bones. Add smoked fish and remaining ingredients to egg yolks; mash mixture well with a fork. Fill egg whites with the mixture.

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